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Gluten free Pesto Pasta Salad with Marinated Mozzarella

A fresh basil pesto with marinated mozzarella tossed with al dente pasta and chilled. It’s the perfect summer pasta salad.

Ingredients

Units Scale
  • 12 oz Gluten Free Rotini
  • 2 oz Fresh Basil
  • 1 cup Roasted Pistachios
  • 2 oz Pecorino Cheese
  • 1 cup Marinade from Mozzarella balls
  • 1 lb Marinated Mozzarella Balls (Cut into smaller bite sized pieces)

Instructions

  1. Follow the directions on the pasta and cook until al dente. Then rinse with cold water to chill.
  2. While the pasta is cooking, set up a food processor and blitz the basil, pistachios and pecorino cheese. Then slowly add in the oil from the marinated mozzarella. Once combined set aside.
  3. Once the pasta is cooled, add in the mozzarella pieces and the pesto. Stir thoroughly to combine.
    Can be served right away or refrigerated until ready to serve.

Notes

If you don’t have marinated mozzarella you can use fresh, plain mozzarella and sub the marinade oil for olive oil and 1 TBSP of Italian spice mix and a pinch of pepper flakes.

Keywords: Basil, Cheese, Pasta, Pasta Salad, Pesto, Pistachios